Add up calories and macros for a whole recipe, then per serving
| Ingredient | Weight | kcal | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|---|---|
| Whole recipe | — | — | — | — | — | — |
Each ingredient is converted to grams, then scaled against its reference values, which are stated per 100 g:
amount for this ingredient = grams ÷ 100 × value per 100 g
Converting to grams is the part that can fail. A weight is unambiguous. A volume is not — a cup of flour and a cup of honey differ by more than 200 g — so a cup measure only works for ingredients we hold a density for. Where we do not, the row is listed as unresolved and left out of the total rather than counted as zero, which would quietly understate the result.
Values are for the ingredient as bought unless the name says otherwise. This matters most for anything that absorbs water: 100 g of dry rice becomes roughly 300 g cooked, with the same calories spread across three times the weight. Rice appears twice in the list for that reason — pick the one matching what you weighed.
The bar shows where the calories come from, using 4 kcal per gram of protein and carbohydrate and 9 per gram of fat. It is a proportion of energy, not of weight, which is why a modest amount of fat can dominate it.
Enter each ingredient and how much of it you used. The calculator looks up reference values, totals them, and divides by your serving count. Anything it does not recognise is flagged rather than quietly counted as zero.
This works out what is in a recipe. For your own daily calorie and macro targets, the member calculators use your height, weight and activity level.
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